In a large pot, cook lean ground lamb for 3-5 minutes until no longer pink.

Drain off any excess fat.

Add chopped onions and carrots to the pot.

Cook, stirring occasionally, for 6-8 minutes or until the vegetables have softened.

Stir in chopped kale, quinoa, lager beer, and beef broth.

Bring the mixture to a boil.

Reduce the heat to low, cover the pot, and simmer for 15-20 minutes.

Continue simmering until the quinoa is tender.

Stir in cider vinegar.

Season the broth to taste with salt and pepper before serving.